Nothing Like Warm Blueberry Muffins for Breakfast!

Today’s breakfast consisted of homemade blueberry muffins. YUM. I lightened them up a bit by using fat free sour cream and eggbeaters instead of the egg. Every little bit helps right?

BLUEBERRY SOURCREAM CORNMEAL MUFFINS
1 cup all-purpose flour
3/4 cup corn meal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup eggbeaters
1 cup fat free sour cream
1/3 cup thawed unsweetened apple juice
1-1/2 cups frozen unthawed blueberries

Preheat oven to 400-degrees.

Grease 12 medium-sized muffin cups or line with paper liners, you might want to spray the paper liners with cooking spray. The muffins tend to stick to the paper; set aside.

Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries.

Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack five minutes. Remove from pan; cool slightly.

Recipe makes one-dozen muffins. These are the only totals I have for these:

Calories: 166 Fat: 4g Protein: 4g Carbohydrate: 23g